This homemade Caesar Dressing recipe is so easy to make. With just a handful of ingredients, you’ll create a creamy Caesar dressing that is better than storebought or restaurant versions. And guess what? The anchovies are optional.
It’s surprisingly easy to make your own dressings like Homemade Ranch Dressing or Italian Dressing from scratch and creamy Caesar dressing is no exception.
This post may contain affiliate links. Read my disclosure policy.
Use this creamy dressing to make a Classic Caesar Salad, tossed with crisp romaine lettuce, and Homemade Croutons. Sure, you could buy a storebought dressing, but why would you when you can effortlessly make your own umami-packed, lemony, garlicky, parmesan-cheesy, and creamy dressing that tastes so much better?
Our Caesar dressing is kid-friendly – it tastes like the creamy restaurant-style Caesar dressing that my kids love, yet it’s made with the best ingredients right at home. My kids get excited when I make Caesar salad because of this dressing.
Easy Caesar Dressing Recipe Video
Watch Natasha make this homemade Caesar dressing. Don’t blink, because it’s so simple to make and comes together quickly. You’ll make this Caesar dressing again and again once you see how easy it is.
Why You’ll Love This Recipe
- One-Bowl – Instead of hauling out a blender, food processor, or immersion blender, (which always creates issues for people, plus it’s messy), I’m so excited to finally have a Caesar dressing that’s easy to whip up in one bowl with just a whisk.
- Easy – I find myself making this dressing way more often for my kids (who love it!) because it’s so easy (measure, pour, stir) and mess-free.
- Keeps Well – The creamy texture remains intact, allowing you to enjoy it straight from the fridge.
Ingredients
- Mayonnaise – Use real mayo for the best flavor. The eggs in the mayo thicken this dressing so you don’t have to worry about the mixture separating. A Homemade Mayonnaise will make your dressing taste even better!
- Dijon mustard – We like to use the Grey Poupon brand, but any dijon will work
- Worcestershire sauce – Adds a rich umami flavor. If you are a vegetarian, see the pro tip below for more information.
- Oil – use a neutral oil like extra light olive oil and avoid using extra virgin olive oil which will give it a different flavor profile.
- Garlic – use fresh, not canned. It will give you more punch and flavor.
- Lemon juice – Opt for freshly squeezed lemon juice and not from concentrate.
- Parmesan cheese – We use freshly grated cheese, but finely shredded will work as well. You can also use pre-grated parmesan and add it according to taste since it’s more finely grated.
Pro Tip:
Did you know anchovies are an ingredient in Worcestershire sauce? So you can skip anchovies or anchovy paste since they’re technically already in there! If you are vegetarian or have a fish allergy, choose a Worcestershire sauce that does not have anchovies listed in the ingredients.
How to Make Homemade Caesar Dressing
- In a large mixing bowl, whisk together mayonnaise, dijon mustard, Worcestershire sauce, garlic, lemon juice, salt, and pepper until combined.
- While whisking vigorously, slowly drizzle in the olive oil. Once all of the olive oil is in, continue whisking until it’s well incorporated. Add parmesan cheese and whisk together to combine.
- Transfer to a mason jar, cover with a lid, and refrigerate until ready to use.
Pro Tip:
The key to a thicker dressing is to slowly drizzle in the oil while whisking vigorously. This keeps the dressing emulsified and also helps incorporate more air into the dressing to help it thicken up. It will get even thicker in the refrigerator as the oil cools.
Storage
Transfer to a mason jar or airtight container and store homemade dressing in the refrigerator for up to a week. Add a label to track how old the dressing is and refrigerate promptly after use to maintain its freshness. You will love that it doesn’t separate when chilled and you can use it directly out of the refrigerator without re-whisking.
How to Serve Caesar Dressing
This dressing is so tasty you’ll be tempted to use it on everything, not just salads. Here are some of our favorite ways to enjoy this homemade Caesar dressing:
- Caesar Salad: add baked chicken breast to make it a complete meal, or make a chicken Caesar wrap for a healthy lunch option.
- As a dip for raw vegetables such as cut carrots, sliced cucumbers, or cauliflower florets – perfect for snacking!
- Pasta Salad Dressing – try it in Caesar Pasta Salad, Tortellini Salad with diced broccoli and tomato, tossed with parmesan cheese, or Macaroni Salad.
- As a grilling marinade for meat or chicken to tenderize the meat and add flavor.
- Potato Salad dressing – try this as the creamy base for a Classic Potato Salad.
More Homemade Dressings and Sauces
If you enjoy this homemade Caesar salad dressing recipe, you’ll love our other dressings and sauces made from scratch. They’re so fresh and easy to make and, in my opinion, taste better than anything store-bought.
- Chimichurri Recipe
- Classic Pesto
- Tartar Sauce
- Easy Marinara Sauce
- Tzatziki Sauce
- Barbecue Sauce
- Creamy Horseradish Sauce
Easy Caesar Dressing Recipe (VIDEO)
Ingredients
- 1/2 cup mayonnaise
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce, *
- 2 garlic cloves, grated or pressed
- 3 Tbsp fresh lemon juice, from 1 large lemon
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup extra light olive oil, not extra virgin*
- 1/2 cup freshly grated parmesan cheese
Instructions
- In a large mixing bowl, combine 1/2 cup mayonnaise, 2 tsp Dijon mustard, 2 tsp Worcestershire sauce, grated garlic, 3 Tbs lemon juice, salt, and pepper, and whisk to combine.
- While whisking vigorously*, slowly drizzle in 1/2 cup olive oil. Once all of the olive oil is in, continue whisking until it’s well incorporated. Add parmesan and whisk together to combine.
- Transfer to a mason jar, cover with a lid, and refrigerate until ready to use.
Notes
Nutrition Per Serving
Filed Under
How long does the dressing keep?
Hi Susan, I have kept it refrigerated for up to a week. I would say 1 to 2 weeks since there isn’t anything too perishable in it.
Have been using this dressing for a few years now and it always gets rave reviews. I use 1/2 the fat Mayo and a bit less Parmasean and it still tasts terreific.
That’s just awesome! Thank you for sharing that with me!
So easy and delicious! Love that it is anchovy free. Saving for future dinners 🙂
Thank you for your great feedback, Victoria. I hope you will love every recipe that you will try!
made recipe today with black peppercorn olive oil. So Delicious. really easy to make.
Yum! That’s just awesome! Thank you for sharing that with me!
That is awesome! So great to hear that you loved this recipe, thank you for your great feedback.
Tried this tonight and loved it. It has just the right tang. I used whole grain dijon because it was what I had on hand and it turned out really well. Instead of blending it I just shook it in a jar. It was perfect. Thank you!
That’s nice to know Tanya, thanks for sharing that info with us and for giving this recipe a great feedback!
Hi! I can’t wait to make it. Any chance you can recommend an specific oil brand for this recipe… I haven’t been lucky lately choosing the right oil
Hi Aracely, we used the Kirkland brand we had on hand.
The Caesar salad dressing recipe was so quick and easy. And it’s delicious! The best find ever as I cannot find one decent Caesar dressing brand in the UK.
I’m so happy you enjoyed that. Thank you for sharing that with us!
INCREDIBLE Caesar dressing. I was looking something without anchovies since I didn’t have any and with this dressing you don’t even miss them!! Highly recommend
Awesome! Thank you so much for your great feedback and recommendation.
Always perfect! Easy and homemade – that means you control all ingredients you put in it! Especially helpful for low- sodium and all kinds of oils, as you select the best for yourself. Unlike the stores, that put salt instead of parm cheese and use inflammatory bean oils…
Yes, that is so true! Thank you for your wonderful review and feedback, Anna!
Allo Natashas,
Vous devriez avoir une application pour votre site sa serais plus agréable, j’aime toute vos recettes je lais transcrite dans un livre et je les fais .
Merci pour vos recettes et n’oubliez pas pour un application.
Bye-bye Caroll
Thanks for your suggestion, Carol.
I used a stick blender and it turned out good. This is a tasty dressing.
That is awesome! Thanks for sharing that with us.
How long did you have to beat it to become creamy?
I will double check my spelling next time. Sorry.
You are fine, Leonidas! I enjoyed your feedback. Thank you.
Great recipe just add a little anchovie paste. I use vegetable oil or light olive oil. If you dot have a blender, whisk it in a bowl and then put in a jar and shake the heck out of it. You can story it in the jar for 2 or 3 days as well. Love your style and recipes Natasha. Brava!
Thank you so much for sharing that with me.
Natasha: respectfully, not fishy enough to compete with authentic. Add 1 tsp each of Worcestershire and fish sauce and “you are there.” Worcestershire contains anchovies. Nice work. This tastes better than authentic.
Hi Swen, I haven’t tried it that way but thank you for sharing your tip!
Unfortunately I don’t have a food processor or blender. Is there anything else I could use?
Hi Christina, I honestly haven’t tried it using anything else. If anyone else has had good results with a different method, please let us know.
Just whisk as you go until you reach Parmesan, especially when drizzling oil. (add 1/2 tsp of fish sauce and Worcestershire, each to replicate missing anchovies). Then add parmesan and stir.
I use a magic bullet. Add everything (except parmesan) and blend.
I love this recipe. It’s always a hit when I make it. I’ve definitely made the mistake of using EVOO, and the oil taste was too overpowering (never did that again). I do use avocado oil since its a mild oil and it brings out the flavors while making it creamy! I’ve used it in a pasta salad with chicken and parmesan and it was soo good. I always keep this dressing stocked in my fridge. Great dressing!
Thank you for that great tip! We’re so glad you enjoyed this recipe!
Can I use extra virgin olive oil? I have a really good one, and I don’t want to have to buy something else if this will work. I have a blendtec to blend it.
Hi Sue, I have not had good experience with using extra virgin olive oil. It didn’t come together properly even using a high powered food processor and the flavor wasn’t quite right.
Awesome recipe and our new family favourite. Thanks for sharing.
I’m so glad you found a favorite, Jenny! That’s so great!
Your dressing looks amazing! I can’t wait to try it out this weekend. Who knew that it was so easy to make my own dressing?! I will definitely update my comments once I give it a whirl. Thanks for sharing!
I hope you love it, Angela!
awesome but was brown?
Hi Glub, I haven’t had that experience. Did you possibly use a substitution or a different type of oil?
oohhhh very nice!!! thank you for a recipe minus anchovies, but still very flavorful:)
I’m so happy you enjoyed that Nan! Thank you for sharing that!